Evaluation of Quantitative Microbial Risk Assessments for Salmonella and Campylobacter in Poultry Meat

Introduction: Poultry meat, which constitutes a large portion of American diet, is of great food safety concern as poultry has been recognized as a major vehicle for foodborne pathogens such as Salmonella and Campylobacter. In recent years, several quantitative microbial risk assessment models for poultry meat have been developed to control and manage the risk of Salmonella and Campylobacter.

Purpose: The objectives of this study were to provide a review of quantitative microbial risk assessment models for poultry developed in recent years to summarize available data and information, and to identify data gaps that are needed for future research.

Methods: A broad literature search was done, and quantitative microbial risk assessment models for both Salmonella and Campylobacter in poultry meat and poultry meat products developed in the United States, Belgium, Canada, United Kingdom, Denmark, the Netherlands and Sweden were compared and discussed.

Results: All models include some or all main stages of the poultry meat production chain: primary production, industrial processing, preparation, and consumption. The modelling approaches vary between these risk assessment studies, including the use of different growth and dose-response models. Cross contamination and undercooking are major concerns for the risk of pathogen contamination during consumer preparation stage. Intervention strategies aimed at reducing pathogen concentration at retail level, reducing the incidence of undercooking, and appropriate handling of poultry meat and their products are effective in controlling the risk associated with Campylobacter and Salmonella in poultry meat.

Significance: This review summarized existing models and available data for quantitative risk assessment studies of Campylobacter and Salmonella in poultry meat. Critical data gaps such as pathogen behavior at primary production stage, and time/temperature data between processing and retail were identified. This study could serve as a useful resource for future quantitative risk assessment studies of pathogens in poultry meat.